History
The dairy was established in 1896 and is considered the oldest dairy in Latvia. Back in 1896 is started as butter production.
1950ies. Dairy is being modernized and cheese production starts.
1960-1980. The head cheese master is Vladislavs Culcs, considered one of the masterful cheese masters in Soviet Union.
2013. After construction of Latvijas Piens, all production activities are moved to Jelgava, thus closing the oldest active dairy in Latvia.
2017. After four years of inactivity, the dairy has been restarted as a family business, with mission to produce famous Trikata cheeses from bio ingredients. All cheeses are produced form local, carefully selected bio milk. Cheese quality is supervised by our cheeses master Inese Ziemane.
Quality
Premium quality bio cheese production in oldest active dairy in Latvia
BIO Milk
At the basis of BIO (or organic) production is the main ingredient i.e. milk. We source our milk from few carefully chosen bio farmers. In order to become bio farmer, one must meet EU regula 834/2007 and is under continuous control.
BIO Farmers must meet the following:
Cattle is fed only with natural nutriment i.e. grass, hay
Agriculture land on which nutriment is cultivated must be pesticide free for minimum past 5 years.
From the moment of milking till the arrival at the dairy absolute tidiness and traceability is followed
It is ensured that BIO milk does not mix with regular milk at any stage from milking trough production process till the cheese is stored in retail shelves
WHY BIO?
It is clean food
Bio food – it is a way of avoiding chemical mix of pesticides, fertilizers and other chemicals used in agriculture.
It is better food for small children
- child organism has fewer amount of cells and body is not stabilized yet, however, in order to grow, the amount of food consumed is higher than adults, thus making them consume more pesticides
IN Organic agriculture animals have better conditions
Cattle is kept in more natural environment, it enjoys its regular pasture and fresh air
Support for Environment
Consuming organic foods we help to maintain ecosystem balance – bio foods are produced in more eco friendly manner. In addition, we use 100% green electricity in our production.
Support for local farmers
Bio milk can be sourced only from local, bio certified farmers. Using their milk, we add extra value to their work.
Production technology
Upon arrival at the factory, the bio milk is further processed:
Fat content is standardized (i.e. separation).
Each cheese type has different milk fat content required. In order to get the fat content required, the milk is separated.<br /> Our blue mould cheese is produced from full fat milk, thus giving it creamy structure and whole taste.
Pasteurization of the milk
Required for food safety. Milk is heated up to 72 degrees and held for 15 seconds at such temperature, in order to kill the unnecessary bacteria.
Pasteurized milk goes into cheese vat
Required bacteria is added and fermentation process begins. In order to produce 1kg of cheese, 10 liters of milk are requried
Cheese pressing
Chesse curd that develops from the milk in fermentation process is layed in forms and pressed. Depending on the cheese type, pressing strenght and duration varies.
Salting (in brine)
The salting is done in brine. Depending on the cheese type, the duration varies.
Ripening
After brinning the cheese is stored in the cheese cellars for Rippening. During this process, is when the cheese gets its unique flavor. During rippening process factors such as temperature, moisture are important. Rippening duration depending on the cheese type is around 30 – 60 days.